Everyone knows the Barn Bowl & Bistro makes a mean Bang Bang Cauliflower, Pork and Leek Dumplings, and Bacon-wrapped Meatloaf, but as of three weeks ago, you can add the Southern Cal Omelet and Biscuits and Gravy to that list.
The bistro recently added breakfast to its weekend menu, offering an early-morning meal from 7 to 11 am on Saturday and Sunday. There were several people taking advantage of the new menu last weekend, tables were filled with old friends and several with families out for breakfast. In the background the clatter of pins on the polished lanes could be heard while some league bowlers were brushing up on their game. Bowling doesn’t officially start until 11 am on the weekends, so there’s plenty of time enjoy your meal first.
I wanted to get right down to the business of breakfast though, and ordered coffee before I even looked at the menu. I was delighted when it arrived looking like a posh version of my favorite morning drink, served up in a lovely clear glass mug that looked like it could’ve held a parfait dessert instead.
My son Dan decided on a Short Stack of Pancakes ($4.99) but with a whopping side of bacon, and, of course, had to add chocolate chips to his pancakes for one dollar more. I did what I usually do and told myself I was going for a healthy breakfast: a Southern Cal Omelet ($10.99) with three eggs, bacon, avocado, pepper jack cheese, sour cream, salsa, toast, and homefries.
The avocado was mashed into a smooth, creamy addition in the omelet and added that fresh taste I was looking for. Bacon is always an ingredient in any omelet I order and the pepper jack cheese added a little spice. Dan’s pancakes were loaded with chocolate chips, and he finished them so fast I didn’t get an opportunity to grab a bite.
Apparently I made the right choice with my Southern Cal Omelet, general manager Mike Sawyer said it’s one of their most popular dishes off the breakfast menu.
“Some of the dishes that are most talked about are the Crab Cake Benedict, Southern California Omelette, and the Hash & Eggs Combo,” Mike noted in an email. “But this past weekend, the most talked about dish was a special that ‘Scottie Blue’ in the kitchen put together, which was a bread pudding French toast topped with fresh fruit.”
I would have definitely given that dish a try. There were also Mimosas and the bistro’s house-made Bloody Mary with Bacon Infusion that I didn’t try this time around. I think I need to go back.
Barn Bowl & Bistro, 13 Uncas Ave., Oak Bluffs, is open seven days a week, 11 am to 11 pm. Visit thebarnmv.com for more information, and to take a look at the menu.
This article by Connie Berry originally appeared on mvtimes.com.
